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what goes in your butt?
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HazeT
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Joined: 26 Sep 2011
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PostPosted: Thu Jan 19 12 2:43 pm    Post subject: what goes in your butt? Reply with quote

Very Happy Very Happy Very Happy
I always rub my butts with big ron's but I always find the center of the shoulder kind of tasteless so I looked for ways to enhance the flavor and came across this:
http://www.foodnetwork.com/recipes/rachael-rays-tasty-travels/award-winning-competition-barbecue-pork-butt-recipe-recipe/index.html

My question is do you do anything else besides rub to give a remarkable flavour to pork shoulders? If so what do you usually do?
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Mish
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PostPosted: Thu Jan 19 12 5:01 pm    Post subject: Reply with quote

After I pull it all I sprinkle a bit more rub over the meat and mix it in, not too much as I like to keep the flavor of the pork there to taste and dont want to cover it all up.

I personally dont inject, have not had a reason to.
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Canadian Bacon
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PostPosted: Thu Jan 19 12 9:27 pm    Post subject: Reply with quote

I very seldom inject my butts......heavy coat of rub outside to form that flavorful bark......after I pull, I will sprinkle a little more rub and toss the meat to mix the bark and rub through it,works well for me. Very Happy
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Jeb'sQ
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PostPosted: Thu Jan 19 12 10:15 pm    Post subject: Reply with quote

I know most here don't, but I do. I make a weak beef broth, and mix in my rub. I inject this, not for moisture, but to spread the flavor of rub throughout butt while it's cooking.
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Chef
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PostPosted: Thu Jan 19 12 10:54 pm    Post subject: Reply with quote

I cook more wild hog then I do pork butts. When I do them I brine them, then throw them in the pit. I will cook the entire ham and the whole shoulder and have no problem with flavor carrying deep into the meat.
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istock74
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PostPosted: Thu Jan 19 12 11:00 pm    Post subject: Reply with quote

Most times just a liberal coating of whatever rub I'm using at the moment. If I do inject I use Chris Lilly's injection recipe.
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thsmoker
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Joined: 05 Nov 2008
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Location: NC

PostPosted: Thu Jan 19 12 11:08 pm    Post subject: Re: what goes in your butt? Reply with quote

HazeT wrote:
Very Happy Very Happy Very Happy
I always rub my butts with big ron's but I always find the center of the shoulder kind of tasteless so I looked for ways to enhance the flavor and came across this:
http://www.foodnetwork.com/recipes/rachael-rays-tasty-travels/award-winning-competition-barbecue-pork-butt-recipe-recipe/index.html

My question is do you do anything else besides rub to give a remarkable flavour to pork shoulders? If so what do you usually do?


Just put some kosher salt on it before smoking. Are you slicing, pulling, or chopping it? Most of the time, I add a finishing sauce after pulling or chopping -- usually a lexington style -- the sauce adds a lot of complementary flavors that I can easily control.
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HazeT
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PostPosted: Thu Jan 19 12 11:17 pm    Post subject: Reply with quote

pulling, always. I loved pulled pork.

the bark indeed has a delicious taste. last time I sprinkled some salt over after I had pulled it, based on your replies, next time I will sprinkle the rub instead.

Honestly, I don't like using BBQ sauce on it, that's why I want to make the meat tasteful all the way. To me, everything tastes the same with BBQ sauce Sad
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1buckie
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PostPosted: Thu Jan 19 12 11:20 pm    Post subject: Reply with quote

Recectly tried the rubs I was using (Ron's In The House & Original) mixed w/ guava or mango juice & injected.
Result was a light flavor throughout, about equal to the smoke & the pork.
Started off concerned that it would be overwhelming, so I used (for example) 3 Tablespoons rub dissolved in 2 cups juice for an 11# butt, cooked to pull......came out good......Don't always inject, but that seems to be a good mix if that's the case.
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Toga
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PostPosted: Fri Jan 20 12 12:54 am    Post subject: Reply with quote

I love this place. Man my mind went straight in the gutter when I saw the subject title of this post Laughing

That said I don't inject them anymore. I keep it simple and rub them with a blend of salt, pepper, garlic powder, onion powder, and a touch of tenderizer.
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Kurt_W
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PostPosted: Fri Jan 20 12 1:26 am    Post subject: Reply with quote

send it to Leno for his Monday gig....
he'll go Barney bigtime with it...
BBQ buttz... Franks.... injection.. pork.... da da da.... typical DC public effin to the masses.... yall Maassatwoshetts gotta love it Rolling Eyes
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jickey
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PostPosted: Fri Jan 20 12 1:49 am    Post subject: Reply with quote

I guess I'm in the minority - I inject my butts (or shoulders, as the case may be.) I use a modified Chris Lilly recipe with peach juice, apple cider vinegar, a little kosher salt, and some Worcestershire sauce. Every part of my shoulder is moist and it has a very subtle flavor.

I'm thinking of experimenting with a "secret ingredient" added in, but I haven't tried yet.
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thsmoker
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PostPosted: Fri Jan 20 12 2:48 am    Post subject: Reply with quote

HazeT wrote:
pulling, always. I loved pulled pork.

the bark indeed has a delicious taste. last time I sprinkled some salt over after I had pulled it, based on your replies, next time I will sprinkle the rub instead.

Honestly, I don't like using BBQ sauce on it, that's why I want to make the meat tasteful all the way. To me, everything tastes the same with BBQ sauce Sad


This sauce is a bit different. More vinegar based. Not meant to cover up the meat, but to complement it after it is cooked. Can add lots of other flavors as well -- This is an approximate recipe; I like to add more hot sauce/pepper.

2 cups apple cider vinegar
1 cup ketchup
1 tablespoon (packed) brown sugar
1/2 teaspoon salt
1/2 teaspoon dried crushed red pepper
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Q-in
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PostPosted: Fri Jan 20 12 7:33 pm    Post subject: Reply with quote

I set nothing in stone and am always looking to try something new. Latest injection that everyone loves has been sweet-n-sour,lemon juice,and half a stick of butter.
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T00lman
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PostPosted: Sat Jan 21 12 3:55 am    Post subject: Reply with quote

NOT A DAM THING - just rub em down with some big rons rubs and away we go .

now thats a party
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tacklebox
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PostPosted: Mon Jan 23 12 1:37 pm    Post subject: Reply with quote

I do not inject or brine. Mustard slather, rub, good 4 to 6 hours in the fridge. When I'm done pulling, I shake a little bit more rub on the meat and give it a healthy dose of vinegar based sauce.
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Alien BBQ
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Joined: 12 Jul 2005
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PostPosted: Tue Jan 24 12 4:23 am    Post subject: Reply with quote

I use Alien Butt Juice!
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roxy
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PostPosted: Tue Jan 24 12 6:56 am    Post subject: Reply with quote

Cant say what goes in but ya sure dont want to see what comes out of it..@!! Laughing Laughing
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roxy
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PostPosted: Tue Jan 24 12 6:57 am    Post subject: Reply with quote

Alien BBQ wrote:
I use Alien Butt Juice!


That is what I was thinking when I read the header..! Laughing
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BBQMAN
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Joined: 13 Jun 2005
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PostPosted: Tue Jan 24 12 7:08 am    Post subject: Reply with quote

I prefer not to have anything go in my butt.

Do I win a prize? Mr. Green

Marinate for about 6 hours in their own cryo-bag, then into the smoker with some rub.
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